Wild Rice Barron
~ Patty ~
This has been with us since 1979 as a dinner hot dish and a Thanksgiving side with a slight variation. It comes from Minneapolis Star & Tribune’s Mary Hart and her “Favorite Recipes” cookbook.
She says in her introduction to this dish:
“Wonderful! That’s my description of this baronial company casserole. I keep a large portion constantly in my freezer as an emergency dish. The recipe came from Mrs Donald Barron, Theif River Falls, Minn., who knows more about wild rice and how to cook it than anyone I’m aware of. She won a prize in a contest with this recipe, and the dish has become one of my 10 favorites. If you want the rice kernels to pop, precook the rice for an hour.”
She’s absolutely right. We LOVE this dish!
Wild Rice Barron
2 c wild rice
4 c Chicken Broth
2 lb lean ground beef
1 lb fresh mushrooms
1 c chopped celery
2 c chopped onion
1/2 c butter
1/4 c soy sauce
2 c sour cream
kosher salt to taste
1/4 tsp pepper
1 c toasted slivered almonds (save some for garnish)
Gently cook wild rice in chicken broth (covered) for 45 minutes. Drain if necessary. Brown ground beef. Rinse mushrooms, cut off tips of stems, slice caps and sauté with onions and celery in butter for five minutes.
Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, beef, onion, mushrooms and celery mixture and almonds. Toss lightly. Place mixture in a lightly greased three – five quart casserole.
Bake in moderate oven (350 degrees) for about an hour, uncovered. Add water if needed and season to taste. Stir several times. Garnish with reserved almonds. Serves 12 to 16.
For a great Thanksgiving side just omit the ground beef and add:
1 can of sliced waterchesnuts
1 cup of diced celery in with the diced onions
2-3 cups sliced mushrooms